Ingredients serve 1

2 eggs

3 stalks fresh asparagus

2 tablespoon water

light cooking spray

50gr light white mushrooms

50gr grated reduced fat mozzarella cheese .

Method.

bring 2cm water to the boil in a large frying pan . Add the asparagus and cook uncovered just until tender .

Meanwhile in a medium bowl whisk together the eggs and water . the whites and the yolk should be blended completely together.

Coat a 25cm (10inch) non-stick frying pan with cooking spray. Heat the frying pan over medium high heat until just enough hot enough to sizzle when a drop of water is added . Pour in the egg mixture . I should set immediately. with a spatula lift edges as mixture begins to set to allow uncooked portion to flow underneath. when top is et fill half of the omelette with asparagus mushrooms and cheese . With a spatula fold the omelette in half over the filling . Slide onto a serving plate.

serve immediately

• Uncategorized